Instructions: Combine first 4 ingredients in a saucepan. Bring to a boil, and cook over medium-high heat 1 minutes or until sugar dissolves, stirring constantly.

Remove from heat; cool. Pour mixture into a 13x9-inch baking dish; cover and freeze at least 8 hours or until firm.

Remove mixture from freezer; scrape entire mixture with tines of fork until fluffy. Store remaining granita in a container; cover and freeze up to one month. Garnish with a pirouette cookie and mint sprig, if desired.

NOTES :

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